Cuisine food writer Sarah Tuck brings us a recipe from the Spring issue - mini doughnuts.
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Any time is a good time for mini doughnuts, but especially three in the afternoon with a cup of tea, Sarah says.
They'are also a fun sweet option at cocktail parties.
Sarah recommends filling them with citrus creme, but you can use whatever tickles your fancy – traditional strawberry and cream, rhubarb, chilli chocolate, raspberry and white chocolate, coffee creme.
You can find the recipe here.
